One-Pot Gingery Chicken and Rice With Peanut Sauce

Pat chicken dry and season all over with salt. Arrange, skin side down, in a cold, dry medium Dutch oven and set over medium heat. Cook, undisturbed, until skin is golden brown and crisp and easily releases from pot, 8–10 minutes. Slide thighs around to different spots (this will ensure even browning) and continue to cook until deeply browned, 3–5 minutes longer. Transfer chicken to a plate. Let pot cool 2 minutes.

Step 2

Set pot over medium-low heat; add shallots, garlic, and ginger and cook, stirring constantly, until very fragrant but not browned, about 2 minutes. Stir in rice and star anise and cook, stirring constantly, 1 minute. Stir in soy sauce, ¾ tsp. salt, and 3 cups water. Nestle chicken back into rice mixture in pot, arranging skin side up. Increase heat to medium and bring liquid to a simmer. Immediately cover pot, reduce heat to low, and cook 25 minutes. Remove from heat and let chicken and rice sit 10 minutes.

Step 3

While the chicken and rice are cooking, make the sauce. Whisk peanut butter, soy sauce, vinegar, Sriracha, ginger, honey, and ¼ cup warm water in a small bowl until smooth and pourable. If sauce still looks a little thick, continuing adding water until it reaches a drizzle-able consistency.

Step 4

Remove lid from pot and fluff rice with a fork. Pluck out and discard star anise. Serve chicken and rice with peanut sauce, cucumber, and cilantro alongside. Do Ahead: Sauce can be made 3 days ahead. Cover and chill.

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One-Pot Gingery Chicken and Rice With Peanut Sauce

By

Molly Baz

We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish.

Yield

6

Rating

—

Ingredients

6 small skin-on, bone-in chicken thighs (about 3 lb.)

¾ tsp. kosher salt, plus more

2 large shallots, finely chopped

8 garlic cloves, finely chopped

1 (2") piece ginger, peeled, finely chopped

2 cups high-quality basmati rice, rinsed

2 whole star anise

1 Tbsp. soy sauce

½ cup creamy peanut butter

2 Tbsp. soy sauce

2 Tbsp. unseasoned rice vinegar

5 tsp. Sriracha

1 (1") piece ginger, peeled, finely chopped

1½ tsp. honey

1 English hothouse cucumber, halved lengthwise, thinly sliced on a diagonal

1 cup cilantro leaves with tender stems

Instructions

Step 1

Pat chicken dry and season all over with salt. Arrange, skin side down, in a cold, dry medium Dutch oven and set over medium heat. Cook, undisturbed, until skin is golden brown and crisp and easily releases from pot, 8–10 minutes. Slide thighs around to different spots (this will ensure even browning) and continue to cook until deeply browned, 3–5 minutes longer. Transfer chicken to a plate. Let pot cool 2 minutes.

Step 2

Set pot over medium-low heat; add shallots, garlic, and ginger and cook, stirring constantly, until very fragrant but not browned, about 2 minutes. Stir in rice and star anise and cook, stirring constantly, 1 minute. Stir in soy sauce, ¾ tsp. salt, and 3 cups water. Nestle chicken back into rice mixture in pot, arranging skin side up. Increase heat to medium and bring liquid to a simmer. Immediately cover pot, reduce heat to low, and cook 25 minutes. Remove from heat and let chicken and rice sit 10 minutes.

Step 3

While the chicken and rice are cooking, make the sauce. Whisk peanut butter, soy sauce, vinegar, Sriracha, ginger, honey, and ¼ cup warm water in a small bowl until smooth and pourable. If sauce still looks a little thick, continuing adding water until it reaches a drizzle-able consistency.

Step 4

Remove lid from pot and fluff rice with a fork. Pluck out and discard star anise. Serve chicken and rice with peanut sauce, cucumber, and cilantro alongside. Do Ahead: Sauce can be made 3 days ahead. Cover and chill.

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By Daniel Gritzer

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1 hr 20 min

Coconut Milk Chicken Adobo

By Angela Dimayuga

When I left home, adobo was a dish I could cook off the top of my head. The name was bestowed by Spanish colonizers, referring to the use of vinegar and seasonings to preserve meat, but the stew existed long before their arrival. It is always made with vinegar, and often soy sauce, but there are as many adobo recipes as there are Filipino cooks. In this version, coconut — present in three forms: milk, oil and vinegar — brings silkiness and a hint of elegance. Every ingredient announces itself; none are shy. The braised whole peppercorns pop in your mouth.

1 hr 45 min

Chicken Afritada

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A warm, tomato-based Filipino chicken stew simmered with potatoes, carrots, and bell peppers. Comforting and family-friendly, it’s best served hot with steamed rice to soak up the savory-tangy sauce.

1 hr

Salmon Sinigang with Miso

By Jujumao

A savory-sour Filipino soup featuring salmon belly and heads simmered in a mellow yellow miso broth brightened with tamarind. Packed with radish, vegetables and long green chilies, this comforting sinigang is hearty and perfect with steamed rice.

1 hr 20 min

Green Pasta e Fagioli

By Kendra Vaculin

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